Tempeh And Cauliflower With Rice Noodles Recipes

Steps:

• Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
• Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
• Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
• In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
• Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.

Steps:

• Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
• Boil water for noodles.
• Cook noodles according to package directions.
• 4 minutes before noodles are done, add frozen peas.
• Rinse pasta and peas when done.
• In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
• Blend until smooth, and add to tempeh, zucchini-onion mixture.
• Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.